All good things must come to an end, and so I found myself boarding a plane to return from Los Angeles, with only memories, photographs and a few residual mosquito bites to remind me of my time on the North Shore of Oahu. And might I add that they are a few very itchy bites! While it would have been lovely to stay longer, I missed the Adorable Monster and couldn't wait to have him excitement pee all over me!
What trip would be complete without a visit to the Haleiwa Farmers Market, considered one of the best sustainable farmers markets in the country? Held every Sunday from 9am - 1pm, it features an array of local vendors, hawking everything from fresh produce, to organic honey, to poultry and eggs, and even cosmetics! The market is also very focused on sustainability, promoting buying locally, urging patrons to bring your own shopping bags, using solar power for the market, and featuring a reduce, reuse and recycle program. The market also hosts a number of charitable organizations every week.
I met up with one of my BDFF's and her family to peruse the market, our plan to make a mouth-watering dinner that night focused on local produce. Quickly, I scanned the market, zeroing on some beautiful, round, light-purple colored eggplant. We also loaded up on a football sized, perfectly ripe avocado, heirloom tomatoes, basil, collard greens, spring onions, poblano peppers, limes and local, smoked marlin. Pleased with our finds, I stopped by the Malama Market for some more local, sashimi quality ahi tuna.
That night, we prepared a beautiful dinner. For the main course, I marinated the ahi (see my recipe here). Then, I roasted the eggplant, pureeing half of it, and leaving the rest in creamy chunks to serve with the fish (see my recipe here). But if you ask me, the real star of the night was the Farmers Market Salad I threw together, featuring the huge avocado, heirloom tomatoes, poblano pepper, topped with a citrus dressing and some crumbles of chevre! Simple, fresh, beautiful! Enjoy!
Domestic Diva's Haleiwa Farmers Market Salad
1 large avocado or 2 smaller avocados, cut into chunks
2 heirloom tomatoes, cute into chunks
1 poblano pepper, chopped (may substitute bell pepper)
2 tbsp fresh basil, chopped
chevre for crumbling
2 limes, juiced
2 tbsp good olive oil
1 garlic clove, minced
salt & pepper
Place the chevre in the freezer for a few minutes to harden for crumbling. Meanwhile, arrange the avocado in the bottom of a bowl. Create a composed salad by artfully arranging the tomatoes on one side of the bowl and the peppers on the other. Sprinkle with the basil.
Remove the chevre from the freezer, and crumble on top of the salad. Finally, top with the dressing. Right before serving, toss the salad. Enjoy!
Haleiwa Farmers Market
Haleiwa, HI 96712
Considered one of the best green markets, it takes place every Sunday from 9am - 1pm. Click here to visit their website!
Malama Market Haleiwa
66-190 Kamelhameha Hwy
Haleiwa, HI 96712
Source for Ingredients:
avocado, heirloom tomatoes, thai basil, poblano peppers, limes from Haleiwa Farmers Market
local ahi tuna from Malama Market
Music on Tap:
Stephen Malkmus & The Jicks - Pig Lib
Pavement - Slanted and Enchanted
Neil Halstead - Oh! Mighty Engine